Source: English Muffins Recipe.
- Hydration
- 83.3 %
- Salt
- 1.7 %
- Total flour
- 411 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 206ml | Milk | 50 % |
| 137ml | Water | 33.3 % |
| 2.3tbsp | Sugar | |
| 8g | Dry yeast | 1.9 % |
| 411g | Plain flour | 100 % |
| 6.9g | Salt | 1.7 % |
| 48g | Buttermelted and cooled slightly | 11.7 % |
| 1.1 | Eggroom temperature | |
| Cornmeal or semolinafor dusting |
Method
- Mix the milk, water, and sugar in a bowl or a measuring jug. Warm it in the microwave to 43 °C. Add the yeast and stir once more. Set aside for 5 to 7 minutes, until a foamy head forms.
- While the yeast wakes up, whisk the flour and salt together in the bowl of a stand mixer. Fit the mixer with the paddle attachment.
- Mix the egg and the melted butter into the milk mixture. Slowly pour the liquid into the flour while you mix on low. Increase the speed to medium-high and mix for about 7 minutes, until the dough is elastic and smooth and pulls away from the side of the bowl.
- Put the dough in a large oiled bowl and cover with plastic wrap. Let it double in size in a warm spot, about 1 hour. You can also refrigerate the dough overnight; then let it warm up for 1 hour before you use it.
- Turn the dough out onto a floured worktop and lightly flour the top. Gently spread it out and pat it down until it is just under 2.5 cm thick. Line two baking trays with baking paper and sprinkle them with cornmeal or semolina.
- Cut the muffins with a 6 cm round cutter. Gently move them to the trays with a spatula or your hands. Knead the scraps together, roll them out again, and cut more muffins until the dough is used up. Cover the trays loosely with plastic wrap and leave in a warm spot for about 30 minutes, until visibly puffed.
- Put a large frying pan over medium heat. When you can feel the heat with your hand a few centimetres above the surface, sprinkle the pan with cornmeal or semolina. Carefully put 3 or 4 muffins in the pan. Cover, reduce the heat to medium-low, and cook for 6 to 8 minutes, until the bottoms are brown and the tops look dry. (Turn the heat to low if the muffins brown before the tops dry.) Carefully flip them and cook for another 6 to 8 minutes, until brown on the other side.
- Clear the old cornmeal off the pan, add a fresh sprinkle, and cook the rest of the muffins. Enjoy them warm.
Notes
- If you have not made these before, cook one test muffin first to get the feel of it.